Executive Chef at The Mooring

Executive Chef The Mooring Newport, RI ______________________________ The Mooring | Newport Restaurant Group | 100% Employee-Owned Running a kitchen is one thing. Running a kitchen where you’re also an owner — where every great dish, every tight labor cost, and every cook you develop directly grows your own stake in the company — that’s something else. We’re looking for an Executive Chef who doesn’t just want to lead a kitchen, but wants to own it. Relocation assistance available for candidates outside the area who qualify. WHAT’S IN IT FOR YOU We believe the people behind the food should share in the success. Here’s what comes with the role: Competitive compensation — $105,000–$120,000 annually Sick, Holiday, and Vacation paid time off Health & Wellness: Medical Dental Vision Flexible and Dependent Care spending account options Health Reimbursement Account (HRA) Financial & Employee Ownership: 100% Company-paid LTD, Life & AD&D Insurance Generous Company 401k match Employee Ownership Opportunities Employee Perks: NRG Dining Card Program 35% discount when dining in our locations (including food and beverages) Employee Assistance Program (EAP) Employee Discount Programs Wholesaler Club Reimbursement Program Tenure Program Refer a friend, earn a bonus — Referral Bonus Program Voluntary Benefits: Telemedicine access WHAT YOU’LL DO You’ll have full ownership of the kitchen — the food, the people, and the numbers. Here’s what that looks like: Set the culinary vision and execute it consistently across every service Engineer the menu — seasonality, cost-conscious creativity, and scratch cooking that guests come back for Own your numbers: labor costs, food costs, and budget performance Hire, train, and develop your kitchen team — and build a culture people want to stay in Manage performance and hold the team to high standards, fairly and respectfully Ensure kitchen operations are efficient, safe, and sanitary at all times Direct the training of chefs, cooks, and kitchen staff to keep skills sharp and standards high WHO YOU ARE You’re a chef who leads from the front, takes pride in what comes out of your kitchen, and knows that a great team is as important as a great dish. You bring: A deep passion for food and the guest experience — it shows in every plate A collaborative leadership style that builds equitable, respectful kitchen culture The ability to stay calm and strategic when service gets chaotic Sharp financial instincts — you know your food cost and you manage to it Strong communication skills with everyone from line cooks to front-of-house leadership Flexibility to work days, nights, weekends, and holidays — this is hospitality Comfort on your feet for extended periods and ability to lift 25–50 lbs